Tender ginger bread

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Ingredients

• 3 ½ oz (100g) of whipping cream
• 1 egg
• 3 ½ oz (100g) flour
• ½ oz (15g) of baking powder
• 2oz (65g) of almond powder
• 2oz (65g) of hazelnut powder
• 7oz (200g) of honey
• 1 zest of an orange
• ¾ tsp (3g) of cinnamon
• ¼ tsp (2g) of salt
• ¼ tsp (2g) of cloves
• ¼ tsp (2g) of juniper
• ¼ tsp (2g) of ginger
• ¼ tsp (2g) of anise
• 1/8 tsp (1g) of Sichuan pepper
• 1/8 tsp (1g) of cardamom

Preparation

• Boil cream with honey, add spices and blend.
• Cover mixture and set aside.
• Combine flour, salt, baking powder, hazelnut powder and almond powder.
• Strain cream and add to flour with egg, combine well with a spatula.
• Pour batter into a cake mold (buttered in necessary) and let rest at room temperature.
• Pre-heat oven to 340°F (170°C) and cook for 40 minutes.
• At the end of cooking time, unmold cake on a rack.

Suggestion

When it is cool, wrap it in plastic wrap and it will keep several days.
Those who have a sweet tooth will add some candied fruit during preparation.
Ginger bread is ideal for snacks but it is also a handy ingredient for cooking in general. I particularly suggest:

• Use it for Crème brûlée with ginger bread or break some pieces in a chocolate mousse
• Toast it and serve with foie gras (foie gras terrine or sautéed foie gras)
• Add it to simmered dishes such as Flemish stews made with stew beef and Trappist beer

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